If you mean the Draught not really. Extra Stout Guinness lends a touch of malty sweetness and wonderful body to the gravy. I usually add 2 pints and drink the rest.
hahaha...the look and moves when glen tells her about the maple syrup...LOVE it! yeah...bread with gravy instead of potatoes...that was my preferred way even when i was a kid....yum-e
My brother visited and now I have some leftover beer. I didn’t know what to do with it - meatball sauce to the rescue! BTW, I appreciate that you put the measurements, ingredient list and instructions at the end. Makes it easy.
The ingredients are really a perfect combination....bread, rice or noodles would work for sure. As is with a glass of whiskey would be wonderful. Thanks so much...another "must try" recipe
Nov 2, 2022. Just watching this episode. My thought, you and Julie open a lunch cart, serve this on sourdough rolls. You'll have more fans and more work than you can imagine, but it all sounds fantastic! Have a blessed day!
When I was young, my dad would take me with him to his buddy's camp during the late summers. On the way, there were partridges on the road. He would take aim so the head would hit the license plate so as not to ding his bumper. When we got to camp, the propane would get hooked up, the partridge got skinned and gutted, fried up in butter, onions, and then we made a roux, and beer sauce just like this here. It was always the first meal we had before getting the water pump primed and opening up the camp. Thanks for reminding me about beer broth. Good memories. :)
I tried this recipe tonight and it was amazing. I used 2 tsps of apple & rosemary jam instead of the maple syrup and it worked fantastically! And I used Doom Bar as the ale
Best way to keep meatballs from breaking up: brown them in the oven. I put them in my big frying pan (that is oven proof) and bake in a hot 450* oven for 10-15 minutes. You still have your juices, fats and fond to work with. I also use a big cookie scoop to portion all the meat mix out. Then, as I place in frying pan, I give each a quit roll in my hands to give a good shape. Since I am usually making 5 pounds of meat worth, I kind of need to look for small helps.
I'm jealous of those fresh garlic scapes! Ps... If you have trouble breaking up your meatballs when browning, just put your skillet in the oven at 350-375F and let them roast in the pan. I do that with all my meatballs. If you're in a hurry, you can also cook them in an air fryer.
Great video and recipe as always Glen! It occurred to me, that in place of beer, you could also use hard apple cider. That would take care of the Apple sauce, and the alcohol in the ingredients.
I always make a "slurry" out of the egg, milk, bread crumbs, onions and spices, then I add the meat. It prevents the spices to be clumped in one meat ball and makes the mixing much easier.
I always deep fry my meat balls now. An old Italian lady I used to deliver newspapers to always said to deep fry them and then simmer them. Man is it good. She was right
As a guy who works in the Marijuana Industry your take on HOPS makes me chuckle...........Hops are in the same family as MARIJUANA. We actually use Hops to test all our new machines, used to grind real Buds and to make pre-roll joints, 453 at a time. HAHAHA
I'm thinking molasses would go well or, and hear me out, there is a meatball recipe out there with grape jelly in it and it's frigging fantastic. Egg noodles would go great with this.
There's always options! I'm thinking sausage meatballs in apple juice would be good. I used strawberry Propelle once. Too sweet with noodles, but it was good on brown rice. It's like there's 217 recipes for chicken adobe lol; now do meatballs or pork chops!
I'm up for ANY kind of meatballs. Never thought of a beer sauce, makes sense to me. Leidenkugel makes a Vanilla Porter, think I'll try that, with the applesauce. For dessert, the Vanilla Porter with a generous scoop of Philadelphia style vanilla ice cream, topped with a few toasted nuts.
"And of course, once you've put all of the meatballs back in, if there's any juice on the plate, that goes in as well." Somewhere, Chef John smiles with approval.
Hey Glenn that looks pretty good I would serve it over buttered egg noodles.. but speaking of serving, are those bakelite bowls you use? if they are, where did you get them? I used to have some brown ones like that, and I miss them. they were the perfect size for serving dipping sauces.
it should work with marmite too.. either added to the current recipe or even as a substitute for teh beer flavour if you only have the "too hoppy" beer.
I’ve got some ground moose meat in the freezer. I think I know what I’m doing with it now. UPDATE: I made this with a mix of Moose and Pork. Turned out pretty good. I’m still not sold on the beer flavour. Even though I sweetened the sauce, that underlying bitterness Is not my thing.
Just as I'm thinking that would go good on rice or a nice wide egg noodle, Jules mentions rice. I'm a Hop Head and love a good Double IPA. I've learned not to use them when cooking anything that's going to reduce by more than a small percentage.
Hello there can you please tell me the brand name of the pot you are using? I would like to pick one up for my husband! He really loves it. Thanks for your time and help. Love your videos.
It's a Le Creuset. Try not to have a heart attack when you see the price. They come with a lifetime warranty. Last year, I bought a similar enameled cast iron store brand pot for between a quarter and a third of the price of Le Creuset/ Staub and the enamel in the lid started chipping almost right away, and I wish I had just saved up for a Le Creuset or a Staub to begin with.
My mom used to make Drunken Meatballs - the sauce was just ketchup & beer in about equal amounts I think. Simmer for a few hours to cook down & thicken.
Hi Glen, could you tell me if that Chicago Recipe cookbook (I was looking at and commented on an old video for creamed brain recipe!) is mostly meat/organ based recipes? I think I want to buy that book! 😊
I want to do this. Turns out i have a lot of apple sauce and i need to use it. Not used with sweet meat, what quantity of apple sauce should go in there ? 150-200g ? More ?
I would use a low IBU brew. If your crew is a bunch of Hop Heads, add a splash of IPA at the end. As Glen mentions, the bitterness will increase as the liquid reduces.
Does anyone know of a not hoppy beer? One that can be purchased in a smallish amount? Because I don't drink beer, and I don't like drinking beer, but I do think it can taste good in food.
Question: Are you planning on serving this to people who like beer? If not use your favorite wine or beef stock. If you don't like beer, cooking it isn't going to improve it. No sense in making a dish that you're probably not going to enjoy.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
I love meatballs. I think I’ll try this.
I was watching this before I even had breakfast and thought man I’d love this with a big pile of mashed potatoes and a hearty slice of sourdough 😊
And as breakfast, which I think you're suggesting :)
Lingonberry jam is the way to go
yes! tyttebær goes with nearly everything!!!
@@OGKenG If by that you mean a swede, yes. ;)
I love the prideful smile when Glenn samples and things have gone the way he wanted!
He looks like a happy little boy!What a smile!
That grin is well deserved, and he wears it nicely.
You can really tell when he thinks something turned out and he's happy about it. I love it.
I love Glen's enthusiasm for cooking.
This wise person once said squozen. It's back again in my recommended. Thanks TH-cam 💕
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
I bet Guinness would be a lovely beer to use for this.
If you mean the Draught not really. Extra Stout Guinness lends a touch of malty sweetness and wonderful body to the gravy. I usually add 2 pints and drink the rest.
hahaha...the look and moves when glen tells her about the maple syrup...LOVE it! yeah...bread with gravy instead of potatoes...that was my preferred way even when i was a kid....yum-e
My brother visited and now I have some leftover beer. I didn’t know what to do with it - meatball sauce to the rescue!
BTW, I appreciate that you put the measurements, ingredient list and instructions at the end. Makes it easy.
The ingredients are really a perfect combination....bread, rice or noodles would work for sure. As is with a glass of whiskey would be wonderful. Thanks so much...another "must try" recipe
Nov 2, 2022. Just watching this episode. My thought, you and Julie open a lunch cart, serve this on sourdough rolls. You'll have more fans and more work than you can imagine, but it all sounds fantastic! Have a blessed day!
When I was young, my dad would take me with him to his buddy's camp during the late summers. On the way, there were partridges on the road. He would take aim so the head would hit the license plate so as not to ding his bumper. When we got to camp, the propane would get hooked up, the partridge got skinned and gutted, fried up in butter, onions, and then we made a roux, and beer sauce just like this here. It was always the first meal we had before getting the water pump primed and opening up the camp. Thanks for reminding me about beer broth. Good memories. :)
Im gunna try it today with a red wine, thx guys
I’d imagine this would be great with a nice malty stout or other dark beer. Would probably play well with the sweetness
Sounds great - would like with best mashed potatoes and roasted tomatoes... YUM!
we used to have wild garlic growing in the ditch in front of the house I grew up in, it was amazing
A good panade is marvelous for making great meatloaves and meatballs.
The Glen dance of joy.
To my ears, meatballs always scream for mashed potatoes.
Great video, by the way. Thank you.
I bet that sauce would work very well with bratwurst as well. Thanks for sharing.
My boyfriend Zach and I think you should make merch shirts that say Glen and Friends!! We love your videos! Keep it up!
Made this tonight for the first time and I think I found my new meatball recipe. Great job
What kind of beer did u use?
@@keenajames31 local brew called Fargo ale
Dinner tonight!
That sauce/gravy looks so enticing!
I tried this recipe tonight and it was amazing. I used 2 tsps of apple & rosemary jam instead of the maple syrup and it worked fantastically! And I used Doom Bar as the ale
I remember something like this that used grape jelly for the sweetener.
Ahoy from Sydney Australia..love your show
Best way to keep meatballs from breaking up: brown them in the oven. I put them in my big frying pan (that is oven proof) and bake in a hot 450* oven for 10-15 minutes. You still have your juices, fats and fond to work with.
I also use a big cookie scoop to portion all the meat mix out. Then, as I place in frying pan, I give each a quit roll in my hands to give a good shape. Since I am usually making 5 pounds of meat worth, I kind of need to look for small helps.
Looks good. Somebody paid me with a bottle of mead and I ended up using it to make hamburgers in a very similar way. It as so good.
I'm jealous of those fresh garlic scapes! Ps... If you have trouble breaking up your meatballs when browning, just put your skillet in the oven at 350-375F and let them roast in the pan. I do that with all my meatballs. If you're in a hurry, you can also cook them in an air fryer.
You rule Glen
It looks absolutely amazing but I'd really like to try it without the Maple syrup ......
Hey wanted to let you know how much me and my wife love your videos.
You have true talent to entertain we could watch you make warm water amazing!
Great video and recipe as always Glen! It occurred to me, that in place of beer, you could also use hard apple cider. That would take care of the Apple sauce, and the alcohol in the ingredients.
I was thinking the same thing. I might try it this weekend.
I wouldn't use too hard a cider.
THANK YOU FOR STILL MAKING BEER!!! I miss your brewing material.
I always make a "slurry" out of the egg, milk, bread crumbs, onions and spices, then I add the meat. It prevents the spices to be clumped in one meat ball and makes the mixing much easier.
I always deep fry my meat balls now. An old Italian lady I used to deliver newspapers to always said to deep fry them and then simmer them. Man is it good. She was right
As a guy who works in the Marijuana Industry your take on HOPS makes me chuckle...........Hops are in the same family as MARIJUANA. We actually use Hops to test all our new machines, used to grind real Buds and to make pre-roll joints, 453 at a time. HAHAHA
Glen! Bring the brewhouse channel back!
Nice. Would probably work well with my Chinooklehead Porter.
Looks !fantastic! Love Julie's braids🥰
Hey Glen and Julie ,your garden sounds amazing!Have you given us a tour?If not can/will you??
Glen, this recipe sounds DELISHIOUS!!!!! I have to try this!!! Thanks for sharing!!! Love the idea of less hoppy beer and the maple syrup--yummo!!!
I'm thinking molasses would go well or, and hear me out, there is a meatball recipe out there with grape jelly in it and it's frigging fantastic. Egg noodles would go great with this.
But that recipe did not have beer. Not sure if grape jelly and beer go together.
@@susandickerson2663 Can't know until it's tried. I would have never thought maple syrup and beer go together but apparently it works.
Grape jelly is sometimes used in non traditional Swedish meatballs
Love the garlic greens. I've tried the greens in scrambled eggs. Nice mild flavor.
Love your channels Glen and Julie
If you want some hoppy beer, just throw some in at the very end and it won't cook down. Viola! Hoppy meatballs without the bitter.
Mashed potatoes. Bonus points for taking potatoes au gratin AND meatballs to the carry in.
I do this, only I use beef broth. Did not know there was an ale option. 🍺🍺
broth for me please, too...not a beer person
There's always options! I'm thinking sausage meatballs in apple juice would be good. I used strawberry Propelle once. Too sweet with noodles, but it was good on brown rice. It's like there's 217 recipes for chicken adobe lol; now do meatballs or pork chops!
Actually bought nutmeg today since watching your channel. I have never used it.
I'm up for ANY kind of meatballs. Never thought of a beer sauce, makes sense to me. Leidenkugel makes a Vanilla Porter, think I'll try that, with the applesauce.
For dessert, the Vanilla Porter with a generous scoop of Philadelphia style vanilla ice cream, topped with a few toasted nuts.
I have a tonne of ground pork to eat and my garlic and rosemary hamburgers were getting a bit boring so this meatball recipe is very welcome.
In Sweden we mix the meatball mixture until it becomes a smooth paste. Then they keep together in the pan.
Great show guys! Love watching you.
Is this your home kitchen or a studio kitchen is your garage or something?
Oh man, that looks super delish.
my neighbor adds grape jelly for the sauce sweetener. Its amazing. Surprised me.
Bring on the red currant pie!
I looked at the finished product and thought, "Man, that's a great topper on some wide egg noodles."
I’ve used hoppy beer for beer brats, and yes it was too bitter. Pilsners and lagers work much better.
Dance of joy!
"And of course, once you've put all of the meatballs back in, if there's any juice on the plate, that goes in as well."
Somewhere, Chef John smiles with approval.
This looks really good!
Hrm... replace the meatballs with like pork belly cubes... that'd work nicely for me. Heck... those would work for me right now too.
Hey Glenn that looks pretty good I would serve it over buttered egg noodles.. but speaking of serving, are those bakelite bowls you use? if they are, where did you get them? I used to have some brown ones like that, and I miss them. they were the perfect size for serving dipping sauces.
Looks amazing. I made a sauce the other day with some Oktoberfest. It's that time of year!
it should work with marmite too.. either added to the current recipe or even as a substitute for teh beer flavour if you only have the "too hoppy" beer.
Ngl this feels like the kind of dish I would make after having a few sips... note to future drunk self when hungry XD
I cook my meatballs in the oven, just makes it easier.
8:55 I'd try a Ginger Beer, like... Bundaberg.
Very sweet so you could leave out the maple syrup
I’ve got some ground moose meat in the freezer. I think I know what I’m doing with it now.
UPDATE: I made this with a mix of Moose and Pork. Turned out pretty good. I’m still not sold on the beer flavour. Even though I sweetened the sauce, that underlying bitterness Is not my thing.
Gonna use Moosehead beer for the sauce?Mooseception!
@@burtbacarach5034 damn!! Did not think of that lol. Guess it’s off to the store to get some!
Is a ground moose like a ground squirrel?
Just as I'm thinking that would go good on rice or a nice wide egg noodle, Jules mentions rice.
I'm a Hop Head and love a good Double IPA. I've learned not to use them when cooking anything that's going to reduce by more than a small percentage.
Looks delicious! Just out of curiosity, what size braiser is that green one?
Glen , do you have a video of your garden? I've seen your maple syrup tapping.
so if used a milk stout, would you get a rue type gravy? with addition of bit more flour?
Where do we find your recipe for red currant pie 😊
Hello there can you please tell me the brand name of the pot you are using? I would like to pick one up for my husband! He really loves it. Thanks for your time and help. Love your videos.
It's a Le Creuset. Try not to have a heart attack when you see the price. They come with a lifetime warranty. Last year, I bought a similar enameled cast iron store brand pot for between a quarter and a third of the price of Le Creuset/ Staub and the enamel in the lid started chipping almost right away, and I wish I had just saved up for a Le Creuset or a Staub to begin with.
Sounds like it would go well over buttered noodles or rice.
What happens if you use softdrinks like coke instead of apple sauce/maple syrup? How would the acid in the softdrink interact with the alcohol?
Wow Glen. Looks good! Late garlic scapes?! Or is this from earlier in the season?
Earlier in the season - shot a bunch of videos ahead of time so we could work on the plane and sneak in a canoe trip.
@@GlenAndFriendsCooking This is next on my list of G&FC recipes to try out! Can't wait to get back to T.O. soon!
If you want to, you can use a portion scoop/ice cream scoop to make the meatballs about the same size
Is it possible to maybe mix some of the beer with cornstarch instead of adding the flour ? I really dont like thickening using flour.
My mom used to make Drunken Meatballs - the sauce was just ketchup & beer in about equal amounts I think. Simmer for a few hours to cook down & thicken.
If you don't like beer - use hard Apple Cider! A semi-sweet cider would probably work REALLY well...
Have you ever tried a solar cooker?
Great video as always. I've really been enjoying watching your beer brewing videos on the BrewHouse channel. Any chance you'll be posting there again?
You could try using a mixture of beers to get some of that hoppy flavor without reducing it down to overwhelming bitterness.
Glen what brand of enamel cast iron skillet is that pan?
Hi Glen, could you tell me if that Chicago Recipe cookbook (I was looking at and commented on an old video for creamed brain recipe!) is mostly meat/organ based recipes? I think I want to buy that book! 😊
I want to do this. Turns out i have a lot of apple sauce and i need to use it. Not used with sweet meat, what quantity of apple sauce should go in there ? 150-200g ? More ?
Could this be made with hard apple cider?
I found it!
Glen is using Meg, and she is so nutty, since it's Nutmeg
Would non alcoholic beer work as well
Hey Glen, I dont like beer or wine, what about a hard cider in this recipe?
Cider would work well.
Instead of rice or bread, would pasta work? I'm thinking on penne. What does everyone think?
Of course, it would. Any vehicle to get the sauce in your mouth.
@@jjudy5869 I like the way you think 😁
The maple syrup got me I was not prepared for that.
I am working at craft brewery, and im thinking about cooking this to the crew, but dont know vitch beer to use, ipa, ale, pils...
I would use a low IBU brew. If your crew is a bunch of Hop Heads, add a splash of IPA at the end.
As Glen mentions, the bitterness will increase as the liquid reduces.
A tsp of nutmeg? Is this a Townsend recipe? 😂
Jon would have used the whole Nutmeg.
@@JerryB507 fair point!
Does anyone know of a not hoppy beer? One that can be purchased in a smallish amount? Because I don't drink beer, and I don't like drinking beer, but I do think it can taste good in food.
Question: Are you planning on serving this to people who like beer?
If not use your favorite wine or beef stock. If you don't like beer, cooking it isn't going to improve it. No sense in making a dish that you're probably not going to enjoy.
I almost forgot "the most important part...MAPLE SYRUP" lol, how did I know?